There’s yogurt and then there is HOMEMADE yogurt. You’ve got to try this recipe to get a taste of the fragrant and deliciousness of a freshly crafted yogurt. Yogurt, probably super difficult to make, right? They sell so much pre-made in sooo many different flavors, but none stand a chance against the homemade version. This dish has become a little treat we enjoy nearly every day now and we simply eat it plain!
Yogurt Recipe for Sous Vide
The origins of our yogurt making date back to a recent crusade to find digestive health. We had been reading the SCD Diet and along with that, they recommended a homemade yogurt with specific cultures. GI ProStart Yogurt Starter is the brand we have been using with great success. If you just want to get your feet wet and try this without ordering a culture, just grab a container of Fage yogurt for the starter. This is one of the few yogurt brands without lots of thickeners and non-sense added.
I recently began making our yogurt with the Annova Sous Vide machine. The results have been pretty awesomely creamy and consistently fermented each time. I have also made batches of yogurt the old fashioned way with a cooler and warm water added every few hours. This kinda works, but the Sous Vide is by far an easier way to get great results.
For the milk, we have made delicious yogurt with both grass fed whole cow’s milk and whole goat milk. The cow’s milk tends to have a bit of a creamier and more gentle flavor. The goat’s milk goes a little more sour and maintains a bit smoother texture. Try them both and let us know how they turn out for you.